Netted crepes are made of eggs, so there is some similarity with the ubiquitous noodles but they can then be so different. We eat such crepes dry and not in soups, but accompanied by luscious gravy of meat curry (image below). Best made fresh, best consumed fresh and while they retain their texture. In order to make such crepes, a mould (first image above), which allows the dough to be pressed through constrained holes, is used to produce the netted results (second image above).
In a bowl, lightly whisk coconut milk, eggs, water, salt and turmeric powder
Sift all-purpose flour into a mixing bowl
Stir in the coconut-egg mixture gradually and mix, until a thin 'crepe-like batter' is achieved
Strain the batter through a fine sieve
On medium-low heat, grease and heat a griddle or a medium sized non-stick pan
Put a ladleful of batter into a Roti Jala mould/cup and in a circular motion, form a thin lacy pattern in the pan [about 8 inch in diameter]
Cook until set, turn over onto a plate [There is no need to cook the other side, much like a regular crepe]
Fold each crepe into quarters, staking them up as you go
As you make the crepes, grease the pan ever so often. Add a little water to the batter if it becomes too thick to maintain a crepe-like batter.
The flour has to sieved into a mixing bowl (image above) before adding the other ingredients, and as a general rule of thumb put in the dry ingredients before the wet ones. It is best to blend the dough in small portions to attain a rather smooth texture and to ensure no lumps exist by adding around 2 cups of water. (Image below - adding the coconut milk).